• Preheat your oven to 400°F.

Prepare the Tomato-Mascarpone Sauce

• In a large brasier or dutch oven, heat the olive oil over medium-high heat.

  Add the onion, red and green bell peppers, and garlic and sauté for 8-10 minutes, or until the vegetables begin to break down and caramelize.
• Add the canned tomatoes, tomato sauce, bay leaf, and oregano to the pan and simmer for 5-10 minutes or until the sauce reduces and the liquid has almost fully evaporated.

  Season the sauce with 1 teaspoon of salt and 1/4 teaspoon of pepper. Remove the pan from the heat.
• Stir the mascarpone cheese, along with a 1/4 cup of the parsley, the basil, thyme, and rosemary, into the tomato sauce.

Assemble the Ratatouille and Bake

• Arrange your sliced veggies in whichever order you prefer. If you have smaller slices, use two slices instead of one.

  Begin laying them into the pan of sauce, overlapping each section; make sure to pack them the veggies tight, as they will shrink during cooking.
• Cover the pan with a lid or a piece of aluminum foil and bake for 20 minutes.
• After twenty minutes, take the pan out of the oven and remove the aluminum foil.

  Return the pan to the oven and bake for an additional 20-25 minutes or until the veggies have started to brown and are fork tender.
• Remove the pan from the oven and sprinkle the pecorino-romano cheese over the surface of the ratatouille.

  Return to the oven to allow the cheese to melt.
• Once the cheese has melted, remove the pan from the oven and garnish with the remaining parsley.

  Allow the ratatouille to cool for 5 minutes before serving, then enjoy with a few slices of crusty bread.